Juan María Alcaide‐Hidalgo

Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase

María del Mar Yust, Justo Pedroche, María C. Millán-Linares et al. · Food Chemistry · 2010 · 159 citations

Protein Chemistry, Functional Properties, Engineering +12

Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

Juan María Alcaide‐Hidalgo, M. Victoria Moreno‐Arribas, Pedro J. Martín‐Álvarez et al. · Food Chemistry · 2006 · 75 citations

Postfermentative Treatments, Red Wines, Malolactic Fermentation +1

Hypocholesterolaemic and antioxidant activities of chickpea (<i>Cicer arietinum</i> L.) protein hydrolysates

María del Mar Yust, María C. Millán-Linares, Juan María Alcaide‐Hidalgo et al. · Journal of the Science of Food and Agriculture · 2012 · 73 citations

Characterization of Commercial Inactive Dry Yeast Preparations for Enological Use Based on Their Ability To Release Soluble Compounds and Their Behavior toward Aroma Compounds in Model Wines

María Ángeles Pozo‐Bayón, Inmaculada Andújar‐Ortiz, Juan María Alcaide‐Hidalgo et al. · Journal of Agricultural and Food Chemistry · 2009 · 61 citations

Food Analysis, Release Soluble Compounds, Food Chemistry +20

High-Temperature Liquid Chromatography Coupled On-Line to a Continuous-Flow Biochemical Screening Assay with Electrospray Ionization Mass Spectrometric Detection

Arjen R. de Boer, Juan María Alcaide‐Hidalgo, Johannes G. Krabbe et al. · Analytical Chemistry · 2005 · 53 citations